Zacuscă

Ingredients

• 2 pcs Eggplant
• 2 pcs Red Bell Pepper
• 1 pcs Onion
• 3 tbsp Sunflower Oil
• 2 tbsp Tomato Paste
• 1 pcs Bay Leaf
• 1 tsp Sweet Paprika
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 2 tbsp Parsley
• 4 pcs Bread

Method

1. Heat the oven to high heat. Put {eggplant} and {red_bell_pepper} on a foil-lined tray and roast until the skins are blistered and blackened and the flesh is collapsed and smoky. Turn once so they char evenly.
2. When cool enough to handle, peel and discard the blackened skins from the roasted {eggplant} and {red_bell_pepper}. Finely chop them so the spread cooks down evenly.
3. Finely dice {onion} so it melts into the base while cooking.
4. Heat {sunflower_oil} in a wide pot over medium heat. Add {onion} with {kosher_salt} and sweat until soft and translucent without browning. Stir in {tomato_paste} and {sweet_paprika}, then cook until the paste darkens slightly and smells sweet and savory. Add {black_pepper} and {bay_leaf}.
5. Add the chopped {eggplant} and {red_bell_pepper} to the pot with the base. Cook over low heat, stirring often, until the mixture is thick, glossy, and leaves a trail on the bottom of the pot. Taste and adjust with more {kosher_salt} if needed.
6. Toast {bread} until crisp and golden for contrast with the soft spread.
7. Remove the {bay_leaf}, then fold in {parsley}. Spoon the warm zacuscă into a bowl and serve with the toasted {bread}.